Pan Fried Chicken Recipe with Cauliflower in a Mustard Lemon Sauce

        
       Ingredients:

• 8 chicken breast minute steaks, 3 ½ oz each
• 1 cauliflower, about 1 ¾ lbs, trimmed
• 1 garlic clove, thinly sliced
• ¼ cup slivered almonds, toasted
• 2 tablespoons flat leaf parsley, chopped
• 1 tablespoon wholegrain or Dijon mustard
• 3 oz unsalted butter, chopped
• 2 tablespoons olive oil
• 1 lemon cut into 6 wedges

Instructions:

Preheat the oven to 390 degrees F.

Cut the cauliflower into inch thick slices and overlap it in a small baking dish. Pour over ½ cup water, season with salt and pepper and drizzle with oil.

Roast for 20 minutes or until golden.

Heat a large, lightly oiled skillet over a medium high heat and pan fry the chicken for 2 minutes per side or until cooked through, in 2 batches.

Transfer to a plate and cover to keep warm.

Melt the butter in a small pan over a medium low heat. Add the garlic. Whisk in the juice from 2 of the lemon wedges, the almonds, mustard and 2 tablespoons of hot water.

Bring to a simmer then season to taste and remove from the heat.

Divide the chicken and cauliflower between the plates, top with the sauce and decorate with parsley and lemon wedges.